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Our Sonoma Coast Chardonnay is brimming with apple, citrus, lemongrass and a hint of pineapple with a core of bright acidity and a long toasty finish. The barrel fermented portion of this wine was in new French oak creating toasty vanilla and spice complexities in the wine. We regularly stirred the lees during the 10 months of barrel aging to add richness and texture. The remaining portion was cold fermented in stainless steel, where malolactic fermentation brought additional character.
Enjoy this wine now or over the next 2 to 4 years with soft cheeses, seafood or chicken salad.
Situated in the Southern and Western end of Sonoma County, Sonoma Coast is a distinct region that is directly influenced by the Pacific Ocean and is known to produce Chardonnay and Pinot Noir of exceptional complexity with true varietal and terroir characteristics unique to the region. The Petaluma Gap channels coastal fog and sea breezes to the vineyard every late afternoon, where cool nights and warm days of filtered sunlight bring out the very best in our Chardonnay. The longer, colder growing season produces elegant complexity and character delivering true to the appellation wines that are crisp, elegant and a beautiful representation of Sonoma Coast.
Early winter showers were followed by a warm, dry beginning to the new growing season, setting the stage for an early bud break. Alternating overcast days and heat waves continued through spring and summer, with a particularly hot period in late June, and an unseasonal rain in July. We harvested this Chardonnay from our vineyard in Sonoma Coast on September 3.